We had the best tempura fish for dinner last night. Considering the feedback from my dinner, I was anxious to share my recipe with you. I have made this for years and changed some steps that works beautifully. I have been told it tastes the same as in a ‘good’ Japanese restaurant.
MAKE IT EASY ON YOURSELF! Make it…AT HOME!
What inspired me to make this dish was my fitness trainer, His girlfriend bought 5 different kinds of fish. I asked how he prepared his fish. The answer was grilled or on the fry pan. I had to introduce him the the tempura world. He will be getting a printout of this recipe at our next workout session!
Tempura Batter Recipe
INGREDIENTS
FISH AND VEGGIES
▢ 4 pieces of white fish (basa, halibut, cod)
▢ 2 c vegetables (carrots, green beans, mushrooms, broccoli, onions )sliced evenly and prepared 5 mm. thick -ideal
TEMPURA BATTER
▢ ¾ cup cake and pastry flour*
▢ 1 tbsp baking powder
▢ ¼ tsp salt
▢ ¾ cup corn starch (divided) ¼ cup in batter ½ cup -for coating (first step)
▢ 1 large egg
▢ 1 cup carbonated water (beer or water) chilled (add ice cubes to the cup)
TETSUYA DIPPING SAUCE
▢ ¾ c (chicken stock or veg. stock in water)
▢ a squeeze of catsup ( to taste start with 1 tsp)
▢ ¼ c soy sauce
▢ ¼ c oyster sauce
EQUIPMENT USED
▢ 2 mixing bowls
▢ a whisk: mix batter
▢ sieve: mandarin strainer for fryer (wok)
▢ Wok (or heavy bottomed pot/fry pan)
▢ tongs
▢ cooling rack & paper towels</em>
INSTRUCTIONS
FISH AND VEGETABLES
Fish: Cut into 1/2 inch strips then dry fish with paper towels.
Prep vegetables by washing and drying them before dunking them in the batter. Root vegetables: cut into 5 mm thick slices to make sure they cook properly.
TEMPURA BATTER
1. In a wok (or heavy-bottomed pot), add about 2 inches of oil from the bottom of the pot. Heat the oil to medium temperature – 350 °F degrees.
2. In a mixing bowl, add the flour and 1/4 c of corn starch, salt and mix thoroughly. Set aside the 1/2 cup of corn starch to coat your ingredients right before dipping into the batter.
3. In another bowl, mix the egg with a whisk. Then add the carbonated water: mix thoroughly (with a whisk)
4. Add flour into the wet batter in the mixing bowl. Mix the batter in swift movements.
5. Make sure to not over mix the batter or your tempura. You should have some lumps in your batter. The mixing process should take no longer than one minute.[ The batter must have the texture of pancake mix]
6. In a separate bowl, add 1/2 cup of corn starch in a shallow bowl. Cover the fish & vegetables in a light layer of corn starch. Then dip fish into the batter one at a time.
▢ Frying fish: Carefully lower the battered fish into the oil.
▢ Turn the fish after about one to two minutes.
▢ Remove the cooked fish (with tongs or sieve) from the oil and place them over paper towels on a cooling rack.
▢ Frying vegetables: Make sure you have first dipped the veggies in corn starch, then the batter.
▢ Carefully lower the battered vegetables into the oil. Turn once every minute. Root vegetables take about three minutes and other vegetables take about one to two minutes depending on their thickness.
▢ Remove the cooked vegetables (they should have a pale blonde color) from the oil and place them on a cooling rack. Optional: use paper towels to absorb more of the grease).
TETSUYA DIPPING SAUCE
▢ In a small sauce pot, add the stock/water over medium-low heat.
▢ Add the oyster sauce, soy sauce, and catsup.
▢ Heat until it boils for one minute and then remove from heat.
▢ Serve in a small sauce dish.
NUTRITION FACTS
Calories: 354.64kcal | Carbohydrates: 53.73g | Protein: 21.51g | Fat: 2.75g | Saturated Fat: 0.65g | Trans Fat: 0.01g | Cholesterol: 189.38mg | Sodium: 1449.36mg | Potassium: 513.01mg | Fiber: 5.57g | Sugar: 4.53g | Vitamin A: 4688.5IU | Vitamin C: 12.55mg | Calcium: 135.52mg | Iron: 4.01mg
TIPS AND TRICKS
I changed the flour to cake & pastry flour from the original recipe of all purpose flour (more gluten) Protein count = gluten count. As you mix dough, the gluten in the flour (aka the protein) binds together and becomes tighter (more dense). This is why it’s especially important to not overwork your dough—too much mixing will lead to a tough, chewy dough.
Another Flour substitute: Rice flour (for this recipe). Double OO flour works well. Make sure your wet batter has a good consistency.
Adds chilli powder, ajwain seeds and cumin seeds to this batter mix. This batter is light and crispy and doesn’t soak up as much oil as other battered deep fried foods. The wok helps since it is not flat and needs less oil. I used avocado oil. The avocado worked well. Any good oil has good results. I might add a small bit of paprika just for fun! Maybe divide the batter into smaller bowls Deep, small bowls and add different herbs and such. That might bring new, interesting flavours!!!
VEGAN CORNER
An easy recipe for TEMPURA vegetables and very healthy
VEGAN VERSION: The only substitute is the egg. Flax egg: A combination of ground flaxseeds (or chia seeds) and water helps to make a binding egg replacement to make vegan tempura. (This is for you Joanna).
Just by looking at the ingredients, I can see, Eve, that the taste will be fantastic!
I will use it with the vegetables, and it will be a treat! Thank you, Eve!
Joanna
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I added the vegan version at the bottom Thinking of you actually. I will make it myself for comparison. I like the idea and know how good flaxseed is for your health! We all win! 🙂
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Thank you, dear Eva, so much! I am impressed that you remembered I am a dedicated vegetarian!
Yes , and I use a lots of things to be healthy! Couldn’t agree more with your wisdom, Eva!
Joanna
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You are so very welcome! I hope you enjoy the TEMPURA!!!
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I am more than sure, Eva, that I will love it!
Joanna
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I have been waiting to get this recipe!! Finally, It is so-o-o-o-o good! I do try to avoid fried foods. But the tempura has little oil attached to it as it fries. That’s one thing I do like. It’s just the best Tempura. I like the carrots. That dipping sauce is not salty like other sauces I had at restaurants and catered foods. together they make music to my taste buds. Lovely! Really good. I think I’ll make this once a week. So easy to make too. YUMMM! 😋
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I’m glad you like this tempura recipe! ENJOY! 🙂
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YUM-M-M-M-M-M-M!!! ❤️
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Most tempura recipes are so hard to follow. Looks like you cut through the red tape. I know how good your recipes are. This is such a good idea -tempura fish! I have to say I like the lighter flour. Excited to make it. Will let you know how it goes. Thanks Eva! I know I can’t go wrong with your recipes!!!
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Very very tempting! The tempura is coating the fish and veggies perfectly. Love the dipping sauce as well! 🙂
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Thanks Ronit! ⭐ 🙂
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😋 yum! I love tempura✨
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Great!!! It seems to be a favorite of a lot of people. All is good!!!;)
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Thanks for the recipe!
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I love tempura. I will definitely try this one!
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Me too. Love tempura too. I think the dipping sauce makes it complete! 🙂
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Most definitely.
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Looks delightful! Tempura was one of our kids favorite Friday night suppers, and your recipe is quite similar. Sometimes I used beer, and they loved the idea of that when they were kids.
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That is so cute..your story about your kids! 🙂
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I put together a family cookbook of my and my mother’s recipes and in the first draft my daughter was astonished that I forgot to include it!
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That’s funny! 😂
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Yes please! As tasty as the original recipe is, it’s great to learn healthier versions, which are also delicious. Thank you for sharing.
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I’m glad you like it!It is one of my favorite ways of a quick fry. Incredible that veggies take a little over a minute to cook.
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A great prawn tempura is a wonderful thing to pull off. It does make a mess of your kitchen though! Waring’s recipe has a touch of chilli in the batter and this gives it some zing.
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I like it! ❤️
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Crunchy and light. Every bite is a mouthful of goodness. I AM A BIG FAN OF TEMPURA! 🙂
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So glad you like tempura. It’s one of my favorites too! 🙂
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Looks delicious.
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Thank you for your impression! Its one of my favorites too!
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